When it comes to celebrating Chinese New Year, Amy Poon believes that food is not just at the heart of the festivities – it’s the thread that ties generations together. “Reunion dinner on CNY’s Eve is really the main event for us. Before we eat, we pay our respects to our ancestors with offerings of food, wine and lit joss sticks,” she explains. Ancestral worship, or showing respect for one’s parents and elders, is one of the most influential elements of Chinese culture. For Poon, Chinese New Year is a time for family, tradition and the delicious dishes that embody both.
Poon, who revived her family’s iconic culinary brand in 2018, is no stranger to weaving heritage and modernity. As the daughter of Bill and Cecilia Poon, founders of Poon’s of Covent Garden – the world’s first Michelin-starred Chinese restaurant – she grew up immersed in the rituals and recipes that define Chinese cuisine. Now at the helm of Poon’s London, she’s channelling that legacy into a thriving brand, offering everything from signature sauces to freshly made wontons at her new Spa Terminus location in Bermondsey. Yet, when it comes to Chinese New Year, Poon’s focus is firmly on celebrating the old traditions while finding ways to share them with new audiences.
